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Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong.
Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong.
2014
S. Sangkasanya
Sittiwat Lertsiri
Mutita Meenune
Keywords:
Food science
Sucrose
Flavor
Maleic acid
Citric acid
Malic acid
Water content
Fructose
Organic chemistry
Chemistry
volatile flavor
soluble solids
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